Therefore, it seemed fitting as restrictions lifted to invite the Republic of Fremantle’s loyal Citizens down for a tour and tasting to see what the team have been up to.
The Citizens were able to enjoy a close up look at the Republic’s custom made 2.000L Mueller pot still and learn about the distillery’s unique grape-to-glass distillation process from the Master Distiller, Oliver Kitson. The update was followed by a guided tasting of the Republic of Fremantle Vodka, Full Bodied Gin and Aromatic Gin.
With capacity capped at 50 people per event, Citizens were able to taste the fruits of the Republic’s labour and enjoyed a Q&A with Oliver Kitson and the founders in an intimate, informal setting.
Following the tour, all Citizens were invited down to local favourite, Strange Company to enjoy a refreshing gin & tonic on the house.
They also took home a Republic of Fremantle care package including sample bottles of the signature Vodka, Full Bodied Gin and Aromatic Gin – including recipe cards for two irresistible gin imbibes. Fever-Tree tonics were included as the Republic’s first choice when it comes to mixing a well-balanced drink.
There’s plenty more good things to come at the Republic, with construction commencing in time for the venue’s Spring opening! If you’re interested in being the first to know, head to the Republic of Fremantle’s website to learn more about becoming a Citizen.
In the meantime, if all this gin talk has made you thirsty – why not try one of the Republic’s latest cocktail recipes?
REPUBLIC OF FREMANTLE AROMATIC GIN MARTINI Ingredients 50ml Aromatic gin 10ml Dry vermouth Frozen Grapes to garnish
Method Chill your favourite martini or coupe style glass. In a mixing glass, stir down the gin and vermouth until the glass is frosted and very cold, about 20 seconds. Strain out into your glass. Garnish with a few frozen grapes.
REPUBLIC OF FREMANTLE FULL BODIED GIN & TONIC Ingredients 40ml Full Bodied Gin 20ml Vermouth Fever-Tree Dry Tonic Rhubarb Rhubarb spear to garnish
Method Combine gin and vermouth in a jar or container with a stick of rhubarb cut into chunks and leave to infuse for 12 hours. You can make a larger batch, keeping the 2:1 ratio. Strain off your infusion and bottle it. This will keep in the fridge for 6 months. Pour 60ml of your infused batch into a glass, add ice, and gently top with dry tonic. Garnish with rhubarb. You can substitute rhubarb with fresh berries, or any of your favourite seasonal fruit.
Word: Charlotte Collins
Imagery: Detail Marketing Communications
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